Pork and Barley Skillet Supper

Pork
Pork and Barley Skillet Supper
0
13
150
60

Ingredients

4 boneless pork chops (1-inch thick)
3 teaspoons olive oil (divided)
3/4 cup quick-cooking barley
1 cup celery (sliced)
14 1/2 ounces chicken broth
1 1/2 cups frozen corn
7 ounces roasted red peppers, drained (and chopped)
2 1/2 ounces sliced mushrooms (drained)
1 tablespoon fresh thyme
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup parsley (minced)

Directions

1In a medium ovenproof skillet, heat 1 teaspoon oil; add chops and brown on each side. Remove from heat; set aside. Heat the remaining 2 teaspoons oil; add barley and celery and cook, stirring often, for 5 minutes or until celery is tender. Add broth, corn, peppers, mushrooms, thyme, salt and pepper. Bring to a simmer; lower heat and cook, uncovered, for 20 mintues. Stir in 2 tablespoons parsley. Place chops on top of mixture; bake covered in a 350 degree F. oven to for 20 minutes until barley is tender.
2To serve, arrange chops on large serving platter. Spoon barley mixture onto the platter. Sprinkle the chops and barley mixture with the remaining 2 tablespoons parsley.
Discover more recipes from Pork

NutritionView more

150Calories
Sodium9%DV210mg
Fat8%DV5g
Protein12%DV6g
Carbs8%DV25g
Fiber16%DV4g

PER SERVING *

Calories150Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium210mg9%
Potassium390mg11%
Protein6g12%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber4g16%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.